Wheat Rolls

• 1 cup lukewarm water
• 14 cup orange juice
• 4 tablespoons unsalted butter, cut into 6 pieces (2 oz.)
• 3 tablespoons honey
• 2 cups whole wheat flour (8 oz.)
• 1 cup unbleached all-purpose flour (4 1/4 oz.)
• 1 14 teaspoons salt
• 12 cup dried potato flakes (heaping 1/2 cup, 1 1/4 oz.)
• 14 cup nonfat dry milk powder (1 oz.)
• 2 14 teaspoons instant yeast
• 2 -3 tablespoons unsalted butter, melted

1. Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved.
2. Can use a mixer or bread machine.
3. Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
4. Divide dough into 16 pieces.
5. There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom.
6. Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
7. Place rolls in a lightly greased 13x9 pan.
8. Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
9. Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
10. Remove from oven and, after a few minutes, carefully transfer to rack.
11. Brush with melted butter for a smooth, satiny crust.
12. Serve warm or room temperature.

water, orange juice, unsalted butter, honey, whole wheat flour, flour, salt, potato flakes, nonfat dry milk, yeast, unsalted butter

Taken from www.food.com/recipe/wheat-rolls-282160 (may not work)